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CreativityTranscript
00:00I'm going to use a cheese slicer to slice off the thin parts of the butter.
00:03Now we have a cucumber.
00:04It's a pretty average sized cucumber, maybe even a bit above average.
00:08What do you guys think?
00:08All right. So we're chopping it up.
00:10We're using this.
00:10You could just, you know, guesstimate the right things to cut it up,
00:13but we just won't do that.
00:15All right. And let's see the reveal. Nice.
00:17It's actually a zucchini. I was wrong.
00:19Next, we have a apple again.
00:22What are we going to do?
00:23We're going to chop it into perfect compartmentalized pieces
00:26because we are organized people, way too many hands.
00:29All right. The next thing is leaves.
00:31What are we doing with the leaves?
00:32We're getting some rice, putting them in the leaves, rolling it up into.
00:35Wow. It is a roll leaf thing.
00:38Now we have some more dough, some more flour.
00:40We're patting it down. We're patting it down real good.
00:43We're getting a roller.
00:44We're going to get a nice little design on our on our flour going on.
00:48OK, so we're taking that. What does that do?
00:50Oh, it's perfect for making pies. Excellent.
00:52We can make a nice fruit pie.
00:54And now we have a twirler.
00:57We have a twirler because who doesn't want twirled vegetables?
01:00They're the best kind.
01:02They actually have more nutrients than any other vegetables.
01:04It's a statistic that I just made up, basically.
01:06So now we have a fruit gathering basket.
01:09OK, we're going to take it out.
01:12All right. So no need to get anything to pour out your pasta.
01:15It's easy. You just cut a hole in the pasta.
01:17You can't use that box anymore.
01:19All right. Hot water. No problem.
01:20We're going to use it on this piece of poop.
01:21Oh, it's a sausage. Never mind.
01:23All right. So hey, buddy, buy me dinner first.
01:26OK, so we're cutting up the sausage.
01:28Real nice. Real good. Oh, hey. OK.
01:31OK. Twisting it up. All right.
01:33We don't like that method. Well protected. Excellent.
01:35You got to protect your sausage as much as possible.
01:38Now we're rubbing our cucumber real nice and good.
01:40Rubbing our cucumber real nice and good.
01:42We're going to do that.
01:43And now we're stacking up our cucumbers.
01:45What are we going to do with them now?
01:46What are we going to do with the cucumbers?
01:48We're making basically like a ratatouille type thing going on.
01:50Next, we're going to get dill.
01:51Dill is actually something that's used in something called tzatziki,
01:54which is pretty nice.
01:55Next, we have a pepper.
01:56Peppers are spicy, but this one, the more seeds, the more spicy,
01:59which you might have not known.
02:00But we're going to chop it up real nice, real nice and tight.
02:02We're going to chop it up real good.
02:03We're going to put it all together with this thing.
02:05What are we going to make with it, though?
02:06You take it off and all of a sudden you have a lovely, lovely noodles
02:09because it can just breathe now
02:10because you use a chopstick because you're a genius.
02:12You are a smart connoisseur of the foods and the culinary arts.
02:16Now we have a spoon, a spoon, you say.
02:19That's amazing. Now we have a knife, you say.
02:20But butter, is it too hard?
02:22We're going to use a cheese slicer to slice off the thin parts of the butter.
02:26Just use that.
02:28And no problem about butter not spreading anymore.
02:30It's not a thing. It's not a thing anymore.
02:32Next, we have little pieces of potato, little pieces of potato with legs.
02:35Now we gave them legs.
02:36Look at that. They're like little sheep.
02:38You know, you can make little sheep potatoes and they're delicious.
02:41And it's so it doesn't burn on the bottom of them,
02:43because if you use it without the sheep legs, then they just burn.
02:47You know, we don't want that to happen.
02:48So now we have stale bread.
02:49Stale bread is amazing because you can actually repurpose it
02:52by making it slightly wet.
02:54If you make stale bread slightly wet, you can actually put it in the microwave
02:57and it becomes normal bread again.
03:00It rejuvenated.
03:01So honestly, I think that's the key to, you know, youth, youth again
03:05to rediscover your youth.
03:07You just have to make yourself wet and put yourself in the microwave.
03:10Don't do that.
03:10OK, so now we have a nice little knife and we're making sections in our butter.
03:14We're making sections in our butter so that we can use them for future use.
03:18You know, we you can freeze it and you can use little sections of butter anytime.
03:21All right. So now we have a cloth.
03:23We have a cloth. All right.
03:24We're rolling up our cloth.
03:25I don't understand the purpose of the cloth yet, but we're going to find one
03:28nice and tidy. That's it.
03:29It's just for organizational purposes.
03:31All right. So now we have a loaf of bread, but it's moldy bread.
03:33Gross, gross, moldy bread again.
03:36Again, you come home with moldy bread.
03:38Get out of my house.
03:39All right. So we're going to put it in this Tupperware container
03:42and no longer is it going to be moldy anymore.
03:43It never can get moldy again
03:45because we put it in the Tupperware container and we listen to five minute
03:48crafts. We took the five minute crafts course on five minute crafts.
03:50All right. So we have our wine glasses,
03:52but they're hitting the edge of our cabinet door.
03:54We hate that. I hate it.
03:56So we're going to flip them upside down.
03:58That way we can store them appropriately and they don't touch the side
04:01of the thing and accidentally break, for example.
04:04Geez, I hate that.
04:05All right. Next, we have a bag and it's a proper folding technique of a bag.
04:07It looks like we're going to make a paper airplane.
04:09But no, of course, we're not doing something anywhere near as cool as that now.
04:13Oh, problem with your bag in your in your trash can.
04:16No problem. No problem with the problem.
04:18The bag in the trash can.
04:19We have a solution because we're five minute crafts.
04:21What are we going to do?
04:22We're going to put it over like that.
04:23All right. Then we're going to dunk our head in it.
04:25No. OK, never mind.
04:26Oh, wow. Gadget time.
04:28Whoa. Bobby, dinner first.
04:30Geez. OK. What?
04:33That's a pretty cool peeler.
04:34All right. Next gadget. What do we got?
04:36What do we got on the gadget agenda?
04:38OK. Potatoes.
04:40We got a dirty potato.
04:41You're filthy. You're a filthy, filthy, filthy potato.
04:44What do we got? Some gross gloves to clean up our potatoes.
04:48All right. We got some dough.
04:49We got some flour and dough.
04:50We're rolling the flour dough.
04:52We're making a rectangle dough.
04:55Some rolling some.
04:56We're making some cookies in this.
04:57In this. Yeah.
04:59So what are we going to do with them?
05:00Exactly. It looks like little pieces of like ice cream or like other dough or.
05:05Oh, they're going to be like little dumplings or potstickers.
05:08That's kind of cool.
05:09So next we have an egg popper cracker.
05:12What a nice guy. Nice watermelon.
05:14Watermelon. Watermelon.
05:15Causing you problems. No problem.
05:16Just roll it up.
05:18Roll it up.
05:19Get that watermelon.
05:21And then you get nice pieces of watermelon for the kitties.
05:24Next, we have garlic makes your breath smell, but tastes delicious.
05:27So we're rolling this garlic.
05:29We're smashing it up. Smash, smash, smash.
05:31And that's the gadget, I guess.
05:33Now we have a bunch of fruits and veggies.
05:35We got to keep our diet clean.
05:37All right. So what we're going to do,
05:39we're going to press this button and it's going to wash all of them for us.
05:43Wash all of them for us so we don't have to do all that like drainy,
05:45drainy stuff to waste a bunch of time.
05:47It's not worth it.
05:48We can focus on doing our taxes and more important adult things.
05:51Now we have a spinny thing.
05:52We're going to put some meat in it.
05:54Next, we're going to press a button or.
05:56Oh, wow. We're going to motor it.
05:57We're going to motor it.
05:58And it's just going to chop it, chop, chop everything up so much.
06:01So much shopping.
06:02Now we're taking out our meat.
06:04We're taking out our meat.
06:04We're holding it in our hands.
06:05Hold your meat in your hands.
06:06Next, we get a pineapple.
06:08We get the pineapple cusper.
06:09We're getting out the pits of the pineapple
06:11because the pits of the pineapple can be very preposterous.
06:14So we want to just rip those out.
06:15Next, we have the pit stopper pulling out the pit of the strawberry
06:19and all of the fruits that you can possibly think of.
06:22The pit stopper can prevent.
06:24Next, we have our fish and we're we're flicking our fish.
06:26We're getting all the scales off those fish because who wants to eat
06:29scales of fish and makes you a mermaid if you eat scales of fish
06:32and mermaids don't have legs.
06:34So we don't want to do that.
06:35We got a pasta sandwich, bro.
06:38That's crazy.
06:39Next, we get our little rubber ducky from our bathtub
06:41that our mom only lets us play with on Wednesdays and then we make a mold of it.
06:44All right.
06:45Then we're going to make cookie molds with our rubber ducky ducky.
06:48OK, I call him Henry.
06:49You can call him whatever you want.
06:50It's up to you, honestly.
06:51But Henry is the best name, objectively.
06:53Next, we have mold on our gross stuff.
06:54So we need to use tomato paste on these really nice
06:58sheets and then you freeze them and you can actually long storage them.
07:01So that's unreal.
07:03OK, so we have some it looks like spring onion going on here.
07:06Spring onion is actually really, really good for you.
07:08I don't know anything about the health values,
07:10but I've just heard from other people that it's good for you.
07:12Next, we have a balloon for storage in case you're missing your lid.
07:15Sometimes you just run out of lids, man.
07:17Sometimes they get lost.
07:18Sometimes the the stealing thieving gnomes that live in your closet
07:22just can't take things like your socks, for instance.
07:24That's why you don't have any matching pairs of socks anymore.
07:26So you got to be careful.
07:27Next, we have this fast grinding method using a cloth.
07:31We can also use onion, which is pretty good.
07:33So onion, it makes you cry.
07:35It makes you think of all the times that you said something cringy
07:38in front of a girl or a partner.
07:40And now we're going to chop that right up.
07:44Think about our life regrets.
07:46And that's easy cutting for it. Yeah, that's good.
07:48OK, so, oh, don't have a clip.
07:51No problem. Just use a clip.
07:53What is that? How is that a hack? Doesn't fall.
07:55Yeah, no, no, no, duh.
07:56It doesn't doesn't fall. It's a clip.
07:58Now we have a nice little dough ball.
08:01We're going to mold our dough ball with our knives.
08:03We're going to create a nice little shape.
08:04It looks like not bad. Not bad.
08:06It looks like it might be a good shape for a maybe a muffin
08:10or something like that.
08:10Next, we have a really weird cocktail.
08:13This is this is just not a it's not a normal cocktail.
08:15Oh, we're making a flower, making a flower out of meat and and
08:19a nice little cheese that looks pretty tasty to me.
08:22What do you think?
08:22All right.
08:23So basically, the next thing that we're going to work on is
08:25we're not going to have to worry about like overboiling or anything like that.
08:29Cucumber dish.
08:30And then you have avocado, which we're using.
08:33We're using a wine opener for for some reason.
08:35It doesn't make any sense.
08:37I guess if it works, it works.
08:38That's that's the sort of things.
08:39Now we have butter. We have butter.
08:41We have corn. We have corn, butter and a whisk thing.
08:44Now we're popping some popcorn in the whisk thing.
08:47Nice. Excellent.
08:49OK, now we have some ice that gets rid of the bubbles,
08:51but that only cools it down temporarily, as you've commented before
08:54on our previous video where we tested that.
08:56And now the fish, you can actually boil off the scales.
08:59No idea. Didn't know that was a thing.
09:01Next, we have more leaves that we're rolling up.
09:03Leave, roll, leave, roll, leave, roll over, over, over, over, over again.
09:07Flour in the pot, stir the flour.
09:09Not not like that. Don't do that.
09:11We got to do this.
09:12OK, so we're doing it over this kind of sifting thing.
09:16And then you don't get it all over your freaking kitchen.
09:19You wouldn't want that, would you?
09:20You wouldn't want to ruin your kitchen.
09:21What would your wife think?
09:22She'd kick you out again.
09:23All right. So now we have these little tampons.
09:26All right. We're getting tampons.
09:27We're going to take out the juices of the meat
09:30because meat juices belong in tampons.
09:31Now we have potatoes.
09:33Potatoes are good. Potatoes are nice.
09:35My family used to grow potatoes.
09:37Now they don't do that anymore.
09:38But lemon, lemon is a thing.
09:39And we're going to use this technique against the knife.
09:41This is actually what professional chefs use, like Gordon Ramsay.
09:44They just kind of lemon it through the knife.
09:47Now we have gross square cheese.
09:48We're going to pop that all over this lovely, lovely spaghetti.
09:53Next, we're going to get some cream.
09:54We're going to just douse that baby all in cream.
09:56Yum, yum, yum, yum, yum, yum, yum, yum.
09:58All right. So you have some carbonara going on.
10:00Now we're going to add some maybe some some broccoli, maybe some bacon.
10:03I don't know. But now we have a carbonara.
10:05It looks like a bun for a burger.
10:06Are we making a burger carbonara?
10:08That's insane.
10:09You're madmen, 5-Minute Crafts.
10:11OK, so we're deep frying it.
10:13Holy jeez. All right.
10:15Some eggs, some pesto on that bad boy.
10:17Some eggs, some pesto on that bad boy.
10:20Some eggs and then a bun.